Lazy Day Apple Strudel

When I was growing up, apple strudel was a regular event around our house. It started early in the morning, with the making of the dough, which was eventually rolled and stretched out into a massive sheet.

My mom snagged any family member around to help peel and slice apples. All sorts of things went into it, depending on her whim -- sour cream, walnuts, raisins. I have to admit that I never was a big fan of her whole wheat apple strudels. Some things are best with regular flour. The top of the strudel was crisp and sweet, and my dad loved to steal it off my plate.

Enough with memory lane. I have a book to finish, and I don't have an army of people to consume a gigantic apple strudel. So I opted to make a lazy person's apple strudel. Definitely not the same, but still delicious. I kept my strudel very simple because I wanted to highlight the flavor of those wonderful fresh apples. If you're so inclined, you can add raisins, dried fruit like cherries or cranberries, or toss in a handful of nuts.

1/2 stick butter (4 tablespoons)

10 sheets thawed phyllo dough

4 apples

2 tablespoons lemon juice

1 tablespoon flour

3 tablespoons light brown sugar

1/4 teaspoon cinnamon

Preheat oven to 400.

Peel and slice the apples. I used slices about 1/4 inch thick. Toss the apples with the lemon juice, flour, sugar, and cinnamon and let stand.

Melt the butter (I use the microwave for 30 seconds). Brush each sheet of phyllo dough with melted butter and stack on the previous sheet. Pour the apple mixture in a line in the middle lengthwise. Adjust the apples, leaving a bit less close to the edges. Bring one half of the filo up over the apples. Brush with butter. Flip the remaining half of the phyllo up over top and brush with butter.

Bake at 400 for 20 minutes. Reduce the heat to 350, and bake another 25 minutes.

Whipped Cream would be mighty tasty with the apple strudel -- but it's also good with a scoop of vanilla ice cream, or just plain!

Enjoy!